Black Cocoa and Rosemary Brownies | The Clove Coterie
Black Cocoa and Rosemary Brownies
15 mins prepServes 12
These black cocoa and rosemary brownies are fudgey, aromatic, and the perfect start to fall baking! Combining rich cocoa flavors with fresh rosemary makes for a delightful treat that sets the mood for the season.
1: Preheat oven to 350°F. Grease and line brownie pan.
2: Add the minced rosemary to the granulated sugar and mix with hands, working the rosemary into the sugar.
3: Melt the butter and place in a mixing bowl. Add the sugars and vanilla and beat by hand or with a hand/stand mixer until combined.
4: Add the eggs, one at a time, beating between each addition.
5: In a separate bowl, whisk the flour, cocoa powders, espresso, and salt.
6: Add the dry ingredients to the wet and fold to combine. Do not overmix. Batter will be very thick.
7: Spread the batter evenly in the pan and bake for about 35 minutes until a toothpick comes out clean. Center will not be set.
8: Let the brownies cool for 15 minutes in the pan before transferring to a wire rack. Let cool completely before cutting and serving.
